Title: Carrot Dessert
Categories: Dessert Indian
Yield: 4 Servings

300	g	Carrots, coarsely grated
1 1/2	c	Fresh milk
225	g	Granulated sugar
1 1/2	tb	Ghee
1	tb	Rose water
30	g	Almonds
60	g	Sultanas
60	g	Roasted cashewnuts, coarsely
		Chopped
5		Cardamoms, skinned

Put carrot and milk in a heavy saucepan and cook over high heat. When liquid is reduced by half, add "A", continue cooking, stirring occasionally.

When sugar is dissolved, lower heat, add almonds and cook for 5 minutes. Add sultanas and continue stirring. When mixture is almost dry, add cashewnuts. Keep stirring until mixture leaves sides of pan and forms a mass. Sprinkle cardamom seeds and remove pan from heat.

Spread mixture on a 16.5cm square baking tin or dish. Use a plastic spatula to smooth the surface. When cool cut into squares or diamond shapes. By on

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